Magazine article Sunset

Imagine Pumpkin Pie

Magazine article Sunset

Imagine Pumpkin Pie

Article excerpt

that's both savory and sweet, in shapes and styles that are far from ordinary...

APPLE PUMPKIN GUETTE

You doN't need a pie pan for this rustic, open-face pastry.

PUMPKIN CURRY EMPANADAS

These handheld savory pies are perfect for a party.

PUMPKIN SHEPHERD'S PIE

Twist the English classic with a pumpjpi| mash.

ITS HARVEST TIME1 SO MAKE YOUR OWN

Pumpkin purée

Skip the canned stuff and make a fresh pie filling with plump squash or pumpkin-both are in season now. This easy purée is delicious in our Pumpkin Caramel Ice Cream Pie and Pumpkin BrGlée Tart (recipes on page 63). To make it, choose a dry-fleshed baking pumpkin like Sugar Pie (Halloween pumpkins are too moist) or a dense orange squash like butternut or kabocha.

* Preheat oven to 375°. Cut 2 lbs. pumpkin or squash in half with a large, heavy knife, then scoop out the seeds (save them for toasting if you Like). Rub the inside of the pumpkin halves with vegetable oil and set them, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes. Scoop flesh into a food processor and whirl until smooth. If the purée is watery, let it drain in a strainer for 30 minutes. Makes 11/2 to 2 cups purée

PUMPKIN CARAMEL ICE CREAM PIE

Spiced ice cream elevates the traditional.

PUMPKIN BRULEE TART

Reinvent a French dessert with fall flavors.

Apple pumpkin gaiette

SERVES 8 TO 10 | 2 HOURS, PLUS AT LEAST 2 HOURS TO COOL

Basically an open-face pie, this is a great dessert for pie-phobes to make because the crust is so easy to handle.

Half-recipe Easiest Pie Dough (recipe follows)

1 ½ lbs. sliced peeled baking pumpkin or kabocha squash

3 large Granny Smith apples (about 1 ½ lbs.), peeled, cored, and sliced

1 tsp. ground cinnamon

¼ tsp. each ground nutmeg, cloves, and salt

3 tbsp. flour

1/3 cup brown sugar

1 ½ cups sugar

2 tbsp. bourbon or whiskey

2 tbsp. coarse decorating or turbinado sugar

1. Set dough on lightly floured surface and roll into a large round about Ve in. thick. Transfer to a parchment-lined baking sheet and chill until ready to fill.

2. Preheat oven to 375° with a rack on bottom rung- Lay pumpkin slices on a greased baking sheet. Roast, turning once, until tender when pierced, about 10 minutes.

3. Mix apples, spices, salt, flour, both sugars, and bourbon until evenly coated. Add pumpkin and toss just to combine.

4. Pour apple filling into center of dough, leaving a 1 ½-in. border. Fold edges over fruit, allowing dough to pleat as you go. Dip a pastry brush in water and brush folded edges of dough. Sprinkle edges with coarse sugar.

5. Bake galette until browned and bubbling, about 1 ¼ hours. Let cool before cutting.

PER SERVING 371 CAL., 23* (85 CAL.) FROM FAT; 3.2 G PROTEIN; 9.6 G FAT (5.9 G SAT.); 70 G CARBO (2 G FIBER); 174 MG SODIUM; 24 MG CHOL.

Pumpkin curry empanadas

MAKES 20 | ABOUT 1 ¼ HOURS

Empanadas get their name from the Spanish word empanar, "to bake in pastry." For these handheld pies, we've used pie dough for a more delicate, buttery crust.

2 tbsp. vegetable oil, divided

12 oz. cubed peeled baking pumpkin or butternut or kabocha squash

1 small onion, chopped

½ tsp. each ground ginger, cloves, and cinnamon

1 tsp. each ground cumin and turmeric

¼ cup currants, softened 10 minutes in hot water to cover

Easiest Pie Dough (recipe precedes) or 3 sheets frozen store-bought pie dough

1 large egg, slightly beaten

Cilantro Mint Dipping Sauce (see sunset.com) or other chutney

1. Preheat oven to 375°. Rub a rimmed bakingsheet with 1 tbsp. oil. Spread pumpkin on sheet and roast, uncovered, turning once, till tender when pierced, 30 minutes.

2. Meanwhile, heat remaining 1 tbsp. oil in a large frying pan over medium heat. …

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